this spring has been by far one of the wettest in my recent memory – with what seems like some rain almost every day. today was no exception, as I heard on the radio while slugging through the rush-hour traffic down puddle-covered roads:
…we are getting more rain today than is typical for a month…
this previous weekend was an exception, though, as all 3 days were quite nice – Saturday and Sunday were both bright and sunny, with temperatures in the mid to low 80’s. at times, it even felt quite a bit muggy.
Saturday was filled with the usual back and forth trips for soccer games, and Sunday after church was the flag football games – my 2 older boys are each playing both sports right now, so that is keeping us busy with games on weekends and practices on weeknights. Noah was pretty excited after his flag football game – he scored a touchdown on a 25-yard run!
in honor of the warm weather, I grilled out both Saturday night (hamburgers – specifically, mushroom swiss burgers – and they were awesome). Sunday, though, I grilled what has become a quick family favorite: salmon. this time while at the market, I also picked up a small lake trout filet to grill as well (salmon filet – 2 pieces, and the smaller lake trout filet on the right).
my grill has been rapidly falling apart on me, but I do my best with what’s left of it to grill dinner up right. for the salmon, I like to start them skin side down on aluminum foil, with a slight bit of olive oil (although it never really keeps the skin from sticking!). after a few minutes, I brush them with a lemon-butter herb sauce.
for the lemon-butter herb sauce, I melt a hunk of butter in a saucepan, adding fresh ground sea salt and black pepper, with garlic (or garlic powder), basil and dill (fresh if available). the amount of each herb/spice is just whatever looks right – in my case, usually a lot of dill. after the butter has melted fully and the seasonings have been added, I will squeeze in a little bit of fresh lemon juice.
I know it might be unconventional with a filet to flip them, but when they are almost done, I will flip the filet to give it a light grill marking (at the same time, I actually end up de-skinning the filet, as the skin sticks to the aluminum foil). I leave the aluminum foil with the skin stuck to it in the grill, and put it over the center burner – it ends up giving the salmon a bit of a smoky flavor. I brush on the remainder of the lemon-herb butter sauce, and then do a quickly flip each filet back over to the other side for a just a little bit and they are done.
I paired the grilled salmon and lake trout with some fresh asparagus, steamed. I usually like to eat the salmon on or with a salad – a big bunch of baby spinach leaves, with whatever is available in the fridge – this time tomatoes, cucumbers, and some dried cherries. maybe a slight sprinkle of cheese and salad dressing tops it off.
a perfect meal to end a great weekend.
and then the rain came back every day this week.